• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

Home » Recipes » Vegan Dinner Recipes » Go-To Pasta » 20 Minute Vegan Mediterranean Pasta

20 Minute Vegan Mediterranean Pasta

by Sarah McMinn / Posted: April 26, 2012 / Updated: September 9, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 20 mins

146 shares
  • 11
Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!
Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!
Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!
Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!
Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!

Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!

Finished pasta in a cast iron skillet with a wooden spoon

Disclosure: This post may contain affiliate links.

This is a sponsored post written by me on behalf of Bari Olive Oil Co. All opinions are 100% mine.

I have a total soft spot for certain recipes and this dish is one of them.

This vegan pasta is not only one of the first recipes I shared when I started this blog but it is one of the first meals I ever made and mastered when I transitioned to a vegan diet in 2006. Whenever I make this, it brings me right back to those early days.

Now I love to share this recipe with my own family and friends.

It’s elegant and delicious with bright and bold Mediterranean flavors. And yet, this vegan pasta is super simple to make. It can be made in under 30 minutes for the perfect easy weeknight dinner.


Table of Contents show
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Pasta Recipes
Mediterranean Lemon Pasta

Ingredients & Substitutions

Because this vegan pasta recipe features such versatile flavors, you can adapt it to suit your own personal preferences. The options are endless.

Here is everything you need.

Ingredients for Mediterranean Pasta on a concrete countertop

Ingredient Notes

Pasta – You can use any type of pasta you prefer. You can use longer noodles, like spaghetti or linguine, bow tie, or penne pasta. Just pay attention to the cook times on the pasta. You want to cook the pasta you use al dente. Feel free to substitute gluten-free pasta for this recipe as well.
Olive Oil- For this recipe you need high-quality olive oil. I recommend Bari's Extra Virgin Olive Oil.
Cherry Tomatoes
- You could also use chopped Roma or vine tomatoes if that's what you have on hand.
Artichoke Hearts - I recommend canned artichoke hearts. However, if you have fresh artichokes on hand, feel free to use them.
Kalamata Olives - You can substitute this for black olives or omit them altogether.
Sun-Dried Tomatoes - This is to give the pasta a deeper tomato flavor while adding a nice texture. Look for dried tomatoes rather than oil packed.
Pine Nuts- Omit for a nut free version.
Spices - You will need red pepper flakes, salt, and pepper. If you want to avoid spice, you can omit the red pepper flakes.
Vegan parmesan
(optional) - I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.

My Go-To Extra Virgin Olive Oil

Because this pasta highlights the flavors of the Mediterranean, you have to choose the best quality olive oil for this recipe. For that reason, when choosing an olive oil to provide the foundation of this dish, I turn to Bari Olive Oil Co.

Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised.

Over the years Bari’s olive oils have won many awards. Throughout competitions in California, Bari Olive Oil Co. continues to come out on top with their premium olive oils, making them widely known as one of California’s oldest and finest producers of olive oil.

Bari’s products are found throughout stores in California. But, fear not all you non-California dwelling readers. You can find all their incredible products online, too. So, go ahead and do a little shopping and fill your cupboards with these beautiful, high-quality oils and vinegar.


Step-by-Step Instructions

Step One - Cook the Pasta

In a large pot, bring two quarts of water to a rapid boil over high heat. Once the water is boiling, add one teaspoon of salt and the pasta noodles.

Cook the pasta, uncovered for 7-9 minutes or until the pasta is al dente or firm but cooked.

Pro Tip: Cook the pasta to al dente to avoid mushy pasta. Cooking times will vary depending on the type of pasta you use. Make sure to follow the box’s instructions for cooking times.

Carefully remove the boiling pot from the heat. Place a colander into your sink and carefully pour the hot water and noodles into it. Using tongs, toss the pasta with one tablespoon of olive oil. Toss the pasta until the olive oil evenly coats the pasta.

Cooked spaghetti in a white colander

Step Two - Sauté the Veggies

Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add in the tomatoes and garlic and saute for 1 to 2 minutes or until the garlic becomes fragrant and the tomatoes begin to break down. The skin on the tomatoes will start to pull back when they are ready.

Once the tomatoes start to soften, stir in the artichoke hearts, olives, sun-dried tomatoes, and pine nuts. Cook the veggies for one more minute. This is just enough time to heat the veggies through and slightly toast the pine nuts. Use tongs to transfer the pasta to the saute pan. Toss it all together gently.

Halved cherry tomatoes sautéed in a cast iron skillet

Step Three - Garnish and Serve

Remove the skillet from the heat. Stir in the lemon juice, olive oil, and fresh basil.

Season with a small amount of salt, pepper, red pepper flakes, and vegan parmesan (if you are using it). When you season the pasta, start with a small amount. Before adding more, taste the pasta and add more seasonings if you want.

Serve the pasta immediately in bowls or plates.

Finished pasta dish in a shallow white bowl

Serving and Storing

Serving - The pasta is best served fresh and hot from the skillet. I like to serve it with a side of bread or breadsticks. You could serve it with roasted or steamed vegetables or a big Caesar salad.

Storing - Store leftover pasta in the refrigerator for up to 4 days. Before storing, allow the pasta to cool completely. Use tongs or a large spoon to fill either a large sealable container or individual containers (perfect for lunches). Seal the container(s) and place in the fridge.

Reheating - To reheat, you can cover and place in the microwave until the noodles and veggies warm through. You could also toss it in a skillet with a little bit of extra olive oil over medium-low heat until the veggies are warmed through.

Tips and Tricks

  1. Use your preferred pasta - any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta.
  2. Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
  3. Use pitted olives for extra ease. Kalamata olives are sold in many varieties from pitted and halved to having additional seasonings. For ease of making the recipe, choose olives that come pitted and halved already so all you have to do is drain them and add them to the pasta.

Frequently Asked Questions

Is this past recipe gluten free?

I use regular spaghetti noodles to make the recipe. But you can easily substitute in your favorite gluten free pasta. Just following the cooking times for al dente noodles on the package. They are often very similar.

Is all pasta vegan?

Most packaged brands of pasta are vegan but it's always a good idea to check the ingredients for eggs. Fresh pasta more often contains eggs.

Can I use fresh artichoke?

Yes, you can use fresh artichokes if you prefer. But canned varieties are faster and often easier to work with. To substitute fresh artichokes, steam or boil them until tender before chopping them into bite-sized pieces.


More Vegan Pasta Recipes

  • One-Pot Truffle Pasta w/ Pistachio Cream Sauce
  • Vegan Lemon Pasta with Cashew Cream Sauce
  • Creamy Butternut Squash Pasta (vegan!)
  • Creamy Hemp Alfredo Pasta
  • Vegan Pasta with Roasted Cherry Tomatoes
Finished pasta in a cast iron skillet with a wooden spoon

Mediterranean Lemon Pasta

Vegan Mediterranean Pasta! It’s a light and refreshing pasta dish made with angel hair pasta, tomatoes, olives, and artichokes. It's all tossed with fresh lemon juice, olive oil, and vegan parmesan cheese for a simple vegan meal made in under 20 minutes!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 423kcal
Author: Sarah McMinn

Ingredients

  • 8 oz spaghetti
  • 1 ½ tsp. salt, divided
  • 3 tbsp. Bari Extra Virgin Olive Oil, divided
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes, halved
  • 1 14oz can artichoke hearts, quartered
  • ½ cup kalamata olives, pitted and halved
  • ¼ cup packed sun-dried tomatoes, roughly chopped
  • ¼ cup pine nuts
  • 2 tablespoons lemon juice
  • ¼ cup basil chopped
  • pinch of red pepper flakes
  • pepper, to taste
  • vegan parmesan, optional
US Customary - Metric

Instructions

  • Bring 2 quarts of water to boil. Add 1 teaspoon of salt and pasta noodles. Cook, uncovered, for 7-9 minutes until pasta is al dente. Remove from heat, strain through a colander. Immediately toss with 1 tablespoon of olive oil and set aside.
  • Add one tablespoon of olive oil to a large skillet and heat over medium-low. Add garlic and tomatoes sauté for 1-2 minutes, until the garlic is fragrant and the tomatoes begin to break down. Stir in artichoke hearts, olives, sun-dried tomatoes, and pine nuts. Cook for one more minute until the vegetables are heated through and pine nuts are slightly browned. Stir in the cooked pasta.
  • Remove from heat and add lemon juice, the remaining one tablespoon olive oil, and fresh basil. Season with salt, pepper, red pepper flakes, and vegan parmesan, if using. Taste and adjust seasonings. Serve immediately.

Notes

Serving and Storing - The pasta is best served fresh and hot from the skillet. I like to serve it with a side of bread or breadsticks. You could serve it with roasted or steamed vegetables or a big Caesar salad. Store leftover pasta in the refrigerator for up to 4 days. Before storing, allow the pasta to cool completely. Seal the container(s) and place it in the fridge.
Reheating – To reheat, you can cover and place in the microwave until the noodles and veggies warm through. You could also toss it in a skillet with a little bit of extra olive oil over medium-low heat until the veggies are warmed through.
Recipe Tips
  1. Use your preferred pasta. Any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta.
  2. Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.

Nutrition

Calories: 423kcal | Carbohydrates: 50g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Sodium: 1250mg | Potassium: 456mg | Fiber: 4g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 2mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Vegan Chocolate Chip Scones
11 Incredible Vegan Donut Recipes »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Moe says

    September 10, 2020 at 11:08 am

    5 stars
    Throughly enjoy this fish and very easy to prepare. Thanks for sharing.

    Reply
  2. Caitlin says

    January 28, 2015 at 10:15 am

    i love your updated photos from one of your first recipes. it looks delicious. it's so weird to look back on old posts...embarrassing and like it's someone else or something.

    Reply
  3. Annie says

    January 28, 2015 at 4:45 am

    Beautiful, Sarah! I think most of us have similar early blogging experiences. Sometimes I think I should go back and delete the first...couple of years of posts - but on the other hand, it makes me happy to see my progress.

    Reply
    • Sarah says

      January 28, 2015 at 6:52 am

      Yeah, I know that's true. I've actually made the mistake of deleting some posts that I thought were just terrible, but I still get the occasional email:

      "where did so-and-so recipe go? I loved it and I can't seem to find it anywhere!"

      So I stopped doing that. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • The BEST Vegan Blueberry Muffins
  • Vegan Chocolate Peppermint Crinkle Cookies
  • Best-Ever Vegan Zucchini Bread
  • Raw Carrot Cake Bites
  • Vegan Lemon Poppy Seed Muffins
  • Best-Ever Vegan Vanilla Cupcakes

See more recipes →

Healthy Vegan Recipes

  • Thai Quinoa Salad with Sesame Peanut Sauce
  • Wild Rice Mason Jar Salad with Basil Pesto
  • 5-Minute Vegan Russian Dressing
  • Raw Pad Thai with Jalapeño Almond Sauce
  • 5-Minute Thai Peanut Sauce
  • Vegan Caesar Salad with Soy Curls

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Healthy Vegan Cookies - 4 Ingredients!
  • Gluten Free Vegan Breakfast Cookies
  • Vegan Pound Cake with Lemon Glaze
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts

See more recipes →

Healthy Vegan Recipes

  • Mediterranean Orzo Salad
  • Vegan Tuna Salad Sandwich
  • ULTIMATE Detox Salad w/ Lemon Ginger Dressing
  • Vegan Quinoa Salad with Asparagus and Peas
  • Ultra Creamy Vegan Potato Salad
  • Mediterranean Quinoa Salad

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Need help with dinner? Check out Easy Weeknight Dinners for easy and wholesome recipes the whole family will love!